Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
580
Calories
8g
Protein
15g
Fat
109g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| Apple Cider | 1 medium (182g) | 95 |
| Apple | 1 medium (182g) | 95 |
| Onion | 1 medium (110g) | 44 |
| Walnut | 1 walnut half (4g) | 26 |
| Celery | 1 stalk (40g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1/4 cup chopped onion
- 1/4 cup chopped celery
- 2 tablespoons butter or margarine
- 1 cup apple cider
- 1 cup uncooked rice
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 cup water
- 1 small tart red apple, cored and chopped
- 1/2 cup chopped walnuts
- =
Directions
1
Cook onion and celery in butter until tender crisp, 2 to 3 minutes in 2-quart saucepan. Add cider, rice, salt, cinnamon and water. Bring to a boil. Reduce heat, cover, and simmer 20 to 25 minutes, or until rice is tender and liquid is absorbed.
2
Add apple and walnuts, toss lightly. Cover and hold 5 minutes before serving.
Recipe sourced from
fandom